Benefits and Risks Associated with Meat Consumption during Key Life Processes and in Relation to the Risk of Chronic Diseases

Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes

The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF, RHF-15, and cooked at 200 °C for 20 min. RHF supplementation significantly increased dietary fiber while decreasing moisture content (P < 0.05). Beef sausages with RHF had lower L*, a*, TBARS, carbonyl content, hardness, chewiness, and gumminess, and a higher pH (P < 0.05). RHF-10 and RHF-15 sausages exhibited greater cook loss compared to other formulations (P < 0.05). The levels of 7-ketocholesterol decreased with increasing RHF levels, while 7α-hydroxycholesterol and 7-hydroperoxycholesterol were higher in RHF-0 and RHF-10 sausages compared to RHF-5 and RHF-15 sausages (P < 0.05). In addition, RHF improved the taste, juiciness, appearance, and overall acceptance of beef sausages. These findings suggest that RHF can be a valuable ingredient in beef sausages by increasing fiber content, reducing oxidative degradation, and maintaining sensory quality despite some moisture loss.

Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts

Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-based patties (PP) and the mechanisms affecting taste and texture. Green tea was extracted with water (GWE) or 70 % ethanol (GEE). GEE contained higher tannin and lower L-theanine levels than GWE. Both GWE and GEE reduced protein deterioration and lipid oxidation in PP throughout the 28-day storage period. PP with 1.0 % GEE (PP-GEE1.0) showed improved emulsion stability and texture due to non-covalent interactions including hydrophobic interaction and hydrogen bonds, and increased β-sheet structures between tannin and pea protein. PP-GEE1.0 also had superior sensory characteristics due to an optimal balance of L-theanine and tannin. Overall, the incorporation of GE, particularly GEE significantly improved physicochemical properties, sensory quality, and storage stability of PP.

Toxic Trace Elements in Meat and Meat Products Across Asia: A Comprehensive Literature Review and Implications for Human Health

Meat and meat products are vital sources of essential nutrients for human health and development. However, an excessive or inappropriate consumption can pose significant health risks. In 2015, the International Agency for Research on Cancer (IARC) classified red meat as "probably carcinogenic to humans" and processed meat as "carcinogenic to humans", yet the role of environmental contaminants in these products was not addressed. The present review focuses on human exposure to toxic trace elements (arsenic, cadmium, mercury, and lead) through meat and meat products in Asia, covering scientific literature from 1 January 2000, to 30 August 2024. Based on the citations in PubMed and Scopus databases, Asia is the region with the highest number of reported studies, with China contributing the most data. Concentrations of toxic elements in meat vary significantly depending on animal species, specific tissues consumed, and geographic origin. Correspondingly, estimated daily intakes of toxic elements from meat consumption also differ across studies. While some research highlights negligible carcinogenic and non-carcinogenic risks, others indicate potential health concerns due to elevated toxic element exposure in specific cases. However, similar to observations with organic pollutants, meat and meat products in Asia are not among the primary dietary sources of exposure to toxic elements for humans.

Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs

With growing environmental and health concerns surrounding meat consumption, meat analogs have emerged as sustainable and health-conscious alternatives. A major challenge in developing these products is replicating the fibrous, elastic texture of meat, where microbial transglutaminase (MTG) has shown significant potential. MTG catalyzes protein cross-linking, enhancing the structural integrity of meat analogs. This study aimed to evaluate the effects of MTG concentrations (0%, 0.5%, and 1%) and incubation times (0, 1.5, and 3 h) on the quality and rheological properties of meat analogs. Analogs were tested for pH, protein content, dry matter, fat retention, and thermal loss. Textural properties, including hardness, cohesiveness, gumminess, springiness, and chewiness, were determined using texture profile analysis, while leakage parameters were evaluated through water and fat content tests. Results revealed that higher MTG concentrations and longer incubation times improved protein content (14.34% to 15.55%), dry matter (29.61% to 32.53%), and reduced total leakage (1.262% to 0.634%). Textural properties, including hardness (57.08 N to 83.14 N), gumminess (19.40 N to 30.00 N), and chewiness (17.60 N × mm to 29.58 N × mm), also significantly improved with increasing MTG levels. Thermal loss ranged from 98.37% to 100.9%, showing enhanced retention at higher MTG concentrations. These results support the role of MTG in creating meat analogs with improved meat-like textures, achieved through enhanced protein cross-linking and moisture retention.

Metagenomic Analysis Reveals the Complex Microbial Landscape of Market Chicken Meat

The safety of meat from a microbiological standpoint is of paramount concern to public health, given the potential for bacterial contaminants to grow and persist during processing and storage. To address this issue, a culture-independent approach targeting the V3-V4 region of the 16S rRNA gene was utilized to investigate the inherent bacterial communities present in 10 chicken meat samples obtained from retail markets. Amplicons were sequenced using the Illumina MiSeq platform, and unique amplicon sequence variants (ASVs) were identified using the DADA2 pipeline. Results indicated the presence of 5 phyla, 7 classes, 16 orders, 33 families, 59 genera, and 273 unique ASVs. The dominant families were Flavobacteriaceae, Moraxellaceae, Enterobacteriaceae, Wohlfahrtiimonadaceae, Morganellaceae, and Pseudomonadaceae, comprising 27.03, 22.04, 15.67, 9.40, 7.92, and 5.02% of the identified families, respectively. Functional analysis using PICRUSt showed a diverse range of functional pathways. These findings have significant implications for policymaking regarding food safety and public health. Regular monitoring of bacterial communities in meat products is crucial to ensure their safety for consumption. This study demonstrates the utility of culture-independent approaches in characterizing microbial communities, which can provide valuable information for ensuring food safety and safeguarding public health.

Supplementary Information

The online version contains supplementary material available at 10.1007/s12088-024-01249-y.

Meat products in human nutrition and health - About hazards and risks

Meat processing has a long history and involves a wide and ever-increasing range of chemical and physical processes, resulting in a heterogeneous food category with a wide variability in nutritional value. Despite the known benefits of meat consumption, observational epidemiological studies have shown associations between consumption of red and processed meat - but not white meat - and several non-communicable diseases, with higher relative risks for processed meat compared to unprocessed red meat. This has led global and regional nutrition and health organisations to recommend reducing consumption of unprocessed red meat and avoiding processed meat. A plethora of potentially implicated hazardous compounds present in meat or formed during processing or gastrointestinal digestion have been reported in the literature. However, our mechanistic understanding of the impact of meat consumption on human health is still very incomplete and is complicated by the simultaneous occurrence of multiple hazards and interactions with other food compounds and host factors. This narrative review briefly discusses hazards, risks and their assessment in the context of dietary guidelines. It is argued that more mechanistic studies of the interactive effects of meat products with other foods and food compounds in different dietary contexts are needed to refine and increase the evidence base for dietary guidelines. Importantly, the great diversity in the composition and degree of processing of processed meats should be better understood in terms of their impact on human health in order to develop a more nuanced approach to dietary guidelines for this food category.

Future perspectives: Current trends and controversies of meat alternatives classified as ultra-processed foods

This study reviewed the current state of meat alternatives including plant-based or cell-based ingredients and discussed the contentious factor surrounding the classification of meat alternatives as ultra-processed foods (UPFs). The term UPFs refers to foods undergoing extensive industrial processing and containing additives such as flavors, colors, emulsifiers, and preservatives. There is growing concern regarding the potential adverse effects of UPF consumption on health, nutrition, and sociodemographic factors. Additionally, this study examined the market potential, drivers, and barriers associated with different types of meat alternatives. In light of barriers focused on UPFs, meat alternatives can be disputed in that they undergo extensive processing and are highly processed, including numerous ingredients, while meat alternatives offer potential solutions to the environmental, ethical, and health issues associated with animal meat consumption. Consequently, it is important to distinguish them from other UPFs, which are known to have detrimental effects on health. Therefore, this paper proposed a reassessment of the UPF classification system, the establishment of uniform nutritional profiles for meat alternatives, and the dissemination of their beneficial impacts. These measures are necessary to validate the exclusion of meat alternatives from the UPF category and to promote their development and adoption.

Fortification of pullulan/cassava starch-based edible films incorporated with LC-EO nanoparticles and the application for beef meat preservation

A multipurpose food packaging film was created using pullulan and cassava starch as bases and sodium caseinate/zein-loaded Litsea cubeba essential oil nanoparticles as fillers. The study showed that the PS, PDI, Zeta potential and encapsulation efficiency of LC-EO in SC/ZNPs1% were 206.34 nm, 0.28 %, -25.73 mV, and 89.69 %, respectively, indicating even distribution and good stability. FTIR and XRD analysis confirmed hydrogen bond formation and structural changes between nanoparticle-forming materials, while SEM analysis revealed uniform distribution and spherical morphology of SC/ZNPs1%.The study found that the psc4% film showed improved mechanical properties, including an increase in elongation at break from 14.76 % to 19.30 %, and enhanced barrier characteristics, despite a slight decrease in tensile strength from 28.53 MPa to 7.77 MPa. The pcs4% film enhanced hydrophobic characteristics from 39.06 % to 20.91 % and showed inhibition against Staphylococcus aureus and E. coli O157:H7 at 28 mm and 23 mm inhibition zones, respectively, with improved antioxidant properties (76.16 %), effectively reducing bacterial populations, color, texture, and pH change and lipid oxidation in fresh beef for up to seven days. The psc4% film is a promising new active antibacterial and antioxidant food-packaging material.

Antioxidant Activity of Bougainvillea spectabilis Bracts as an Alternative to Nitrites in Cooked Pork Ham

In this study, the impact of incorporating Bougainvillea spectabilis powder into ham formulation as a potential color replacement for nitrites was evaluated. Three drying methods were proposed to preserve the antioxidant properties of bougainvillea: foam-mat drying, air drying, and oven drying. Antioxidant assays (DPPH, ABTS, and FRAP) assays revealed that the presence of bougainvillea powders enhanced the antioxidant properties and maintained the stability of the ham over 8 weeks of storage at 4 °C. In addition, total polyphenolic content and presence of thiobarbituric acid reactive substances (TBARS) were evaluated and showed higher and lower scores, respectively, in the samples with the incorporation of bougainvillea compared to the control samples, suggesting their potential to replace nitrite salts by providing natural antioxidant protection. Sensorial analysis also revealed no significant differences in sensory attributes in hams with 0.1% bougainvillea powder compared to nitrite samples. The incorporation of the bougainvillea powders in the ham formulation improved the sensorial attributes and consumer overall acceptance even after 8-week cold storage at 4 °C.

Comment on Vicente, F.; Pereira, P.C. Pork Meat Composition and Health: A Review of the Evidence. Foods 2024, 13, 1905

In their recent review, Vicente and Pereira concluded that pork meat can be an option for a healthful and sustainable diet [...].

The Impact of Storytelling about an Innovative and Sustainable Organic Beef Production System on Product Acceptance, Preference, and Satisfaction

Food labels and storytelling are marketing tools used by the food industry to highlight and communicate important product characteristics to consumers. By using these tools, food companies can influence consumers' attitudes toward the product and potentially the likelihood of purchase. In the present study, we investigated how storytelling about an innovative and sustainable organic beef production system influenced participants' preference and acceptance of a veal steak product and, further, if some information characteristics were more important than others for consumer satisfaction. Without being aware that the samples were identical, participants (n = 224) tasted two veal steak samples: one steak sample was presented with information about the production system, and the other without information. Results showed that when the steak sample was presented with product information, compared to without information, it received significantly higher hedonic ratings (overall liking, liking of flavor, and liking of texture). This was likewise reflected in a greater preference for the steak sample when presented with product information. Furthermore, product information was found to positively impact the participants' satisfaction with the steak sample regardless of their preference. Overall, our results suggest that the use of storytelling about the innovative and sustainable product system for veal steaks can positively influence consumers' attitudes toward the product.

Dietary patterns and association with Iron deficiency among children and adolescents aged 9-17 years in rural Guangzhou, China: a cross-sectional study

Background

Iron deficiency and iron deficiency anemia cause a huge disease burden worldwide. Diet is an important factor affecting the iron levels. This study aims to explore the dietary patterns of school-aged children in rural areas of Guangzhou and their association with iron deficiency.

Methods

Data on dietary surveys, lifestyle, demographic and laboratory tests were gathered from rural school-age children in Guangzhou. Factor analysis was applied to derive dietary patterns. Robust Poisson regression and subgroup analysis were used to analyze the association between dietary patterns and iron deficiency.

Results

A total of 2,530 children and adolescents aged 9-17 years were enrolled. The prevalence of iron deficiency was 13.36%. Four dietary patterns were identified including snack and fast-food pattern, fruit and vegetable pattern, cereal and tuber pattern and meat and offal pattern. Both children and adolescents in the Q4 group (the highest propensity) of snack and fast-food pattern and cereal and tuber pattern had a higher risk of iron deficiency than the Q1 group (the lowest propensity). Both children and adolescents in the Q4 group of meat and offal pattern and fruit and vegetable pattern had a lower risk of iron deficiency than the Q1 group. The results of stratified analysis showed the negative effect of snack and fast-food pattern and the protective benefits of meat and offal pattern are more obvious for boys, and the negative effect of cereal and tuber pattern were obvious for girls. The negative effect or protective benefits of the four dietary patterns were obvious for children aged 9-13.

Conclusion

Females, older children, and those with shorter sleep duration are at higher risk of iron deficiency. Snack and fast-food pattern and cereal and tuber pattern are risk factors for iron deficiency, and fruit and vegetable pattern and meat and offal pattern are protective factors for iron deficiency. The impact of diet on body iron levels is more obvious in boys and younger children. The findings of this study can provide evidence for formulating prevention and control measures on children and adolescents iron deficiency and iron deficiency anemia.

Animal board invited review: Dietary transition from animal to plant-derived foods: Are there risks to health?

Animal-derived foods (ADFs) are a very varied group of foods, but many are nutrient rich and contain higher quality protein than provided by plant-derived foods such that a simple replacement of ADF protein is likely to lead to a reduction in overall protein quality. In addition, many ADFs are richer in some nutrients than plant-based foods (e.g. Fe, Ca) and these often have a higher bioavailability. ADFs also provide nutrients that plants cannot supply (e.g. vitamin B12) and some provide beneficial health functionality (e.g. hypotensive) which is not explained by traditional nutrition. However, there remains a good health reason to increase the proportion of plant-derived food in many diets to increase the intake of dietary fibre which is often consumed at very sub-optimal levels. It seems logical that the increased plant-derived foods should replace the ADFs that have the least benefit, the greatest risk to health and the highest environmental impact. Processed meat fits these characteristics and should be an initial target for replacement with plant-based based protein-rich foods that additionally provide the necessary nutrients and have high-quality dietary fibre. Processed meat covers a wide range of products including several traditional foods (e.g. sausages) which will make decisions on food replacement challenging. There is therefore an urgent need for research to better define the relative health risks associated with the range of processed meat-based foods. The aim of this review is to examine the evidence on the benefits and risks of this dietary transition including the absolute necessity to consider initial nutrient status before the replacement of ADFs is considered.

Preparations offered to workers in different food services: application of the score for qualitative assessment of preparations

The quality of preparations offered in the workplace can vary according to the different segments of food services and may impact the health of the workers. This study aimed to qualitatively assess the food preparation offered to workers in from different food services. A total of 384 preparations were offered to workers in Curitiba City, Brazil. The preparations from three different segments of food services were evaluated: commercial (pilot study), non-commercial, and outsourced, selected for convenience. To identify the preparations, the nutritionist was interviewed, and the production process was monitored. The Score for Qualitative Assessment of Preparations (EAQP) was applied to evaluate the preparations, and they were classified according to their quality: high, intermediate, low, and very low quality. The chi-square and Kruskal-Wallis tests with post-hoc Least Significant Difference (LSD) Test were used. Most of the preparations were of high quality (72.9%), using mainly the unprocessed or minimally processed ingredients. The preparations offered by the non-commercial food service provider had a better mean quality score when compared to other food services (p < 0.01). This study outcome is essential to help food service professionals to decide and choose the ingredients used in the preparations.

Modification Role of Dietary Antioxidants in the Association of High Red Meat Intake and Lung Cancer Risk: Evidence from a Cancer Screening Trial

Evidence on the association between red meat consumption and lung cancer risk is weak. This study examined the associations between red meat and lung cancer across levels of antioxidant intake from foods or supplements. Cox proportional hazard models were applied to assess hazard ratios (HRs) for lung cancer incidence in the Prostate, Lung, Colorectal, and Ovarian (PLCO) cancer screening trial. Baseline food frequency questionnaires measured red meat and antioxidant intake. The food-based Composite Dietary Antioxidant Index (fCDAI) evaluated the overall natural intake of vitamin A, vitamin C, vitamin E, zinc, magnesium, and selenium. During 13 years of follow-up, 95,647 participants developed 1599 lung cancer cases. Higher red meat consumption was associated with a higher risk of lung cancer (HRQ4vsQ1 1.43, 95%CI 1.20-1.71, p-trend < 0.001). We observed similar trends across groups with low or medium levels of antioxidant intake. However, no association was noticed in the group with the highest fCDAI (HRQ4vsQ1 1.24, 95%CI 0.90-1.72, p-trend = 0.08) and highest independent natural antioxidant intake. The attenuated risk was not consistently observed among groups with high supplement use. Lastly, we did not notice evidence of interactions between red meat and antioxidant intake. Our findings emphasize the importance of limiting red meat in lung cancer prevention.

Prevalence of consumption of mechanically separated meat, consumer profile, nutrient intake and food choices among manufacturing workers in Northeastern Brazil

Mechanically separated meat (MSM) is widely used in the food industry, however, there is a lack of studies on its consumption in populations. The objective of this study was to identify the frequency and amount of MSM consumption, factors associated with MSM consumption, nutrient intake and preferential choice of food groups among MSM consumers. This was an observational, cross-sectional prospective study based on a probability sample of manufacturing workers, conducted in Brazil. Logistic and linear multiple regression with robust standard errors were used. 921 workers from 33 manufacturing companies were studied, with an average age of 38.2 ± 10.7 years, 55.9% males. MSM products are consumed by 28.8% and represent in average 10% of total daily caloric intake, and 47.3% of the daily kcal from ultra-processed products. Younger age and greater waist circumference are associated with MSM consumption. Younger age and lesser educational level are associated with increased contribution of MSM to total daily kcal intake. MSM consumers have greater consumption of energy, fats, carbohydrates and sodium. Their dietary patterns are characterized by lower consumption of in natura and minimally processed foods, such as tubers and roots, fruits, white and red meat, and eggs and greater consumption of ultra-processed foods and beverages.

Replacement of Saturated Fatty Acids from Meat by Dairy Sources in Relation to Incident Cardiovascular Disease: The European Prospective Investigation into Cancer and Nutrition (EPIC)-Norfolk Study

BACKGROUND

Prospective observational data revealed lower cardiovascular disease (CVD) incidence with modeled replacement of saturated fatty acids (SFA) from total meat by total dairy, but it is unknown what the associations are of replacing SFA from types of meat by types of dairy with CVD incidence.

OBJECTIVES

This study aimed to investigate the associations of replacing SFA from total, red, processed, and poultry meat by SFA from total dairy, milk, cheese, and yogurt with the incidence of CVD.

METHODS

We analyzed longitudinal data from 21,841 participants of the European Prospective Investigation into Cancer and Nutrition-Norfolk study (56.4% female; age, 40-79 years). Dietary data were collected by food frequency questionnaires at baseline (1993-1997). Incident fatal or nonfatal CVD (n = 5902), coronary artery disease (CAD; n = 4215), stroke (total: n = 2544; ischemic: n = 1113; hemorrhagic: n = 449) were identified up to 2018. Hazard ratios (HR) and 95% confidence intervals (CI) were estimated using Cox regression for the risk associated with replacement of 2.5% of energy from SFA from meat by dairy, adjusted for sociodemographic, lifestyle, energy, dietary, and cardiometabolic factors.

RESULTS

Replacing SFA from total meat by total dairy was associated with a lower CVD incidence (HR: 0.89; 95% CI: 0.82, 0.96) and CAD (HR: 0.88; 95% CI: 0.80, 0.96). Replacing SFA from processed meat by cheese was associated with lower CVD (HR: 0.77; 95% CI: 0.68, 0.88); CAD (HR: 0.77; 95% CI: 0.66, 0.90), and stroke (HR: 0.81; 95% CI: 0.67, 0.99). Similarly, replacing SFA from red meat by cheese was associated with lower CVD (HR: 0.86; 95% CI: 0.76, 0.97). Higher incidence of stroke was found with replacement of SFA from poultry by milk (HR: 2.06; 95% CI: 1.09, 3.89), yogurt (HR: 2.55; 95% CI: 1.27, 5.13), or cheese (HR: 1.96; 95% CI: 1.04, 3.70), but the CI were relatively large, owing to low, narrow range of poultry SFA intake.

CONCLUSIONS

Findings indicate that different SFA-rich foods at baseline have differential associations with CVD risk. If confirmed by further studies, these findings could be used to inform specific food-based dietary guidance.

Nutritional Value of Meat and Meat Products and Their Role in Human Health

Meat and meat products are among the most nutrient-dense food sources in the human diet [...].

Environmental co-benefits of health policies to reduce meat consumption: A narrative review

Global meat consumption has risen steadily in recent decades, with heterogeneous growth rates across regions. While meat plays a critical role in providing essential nutrients for human health, excessive consumption of meat, particularly red and processed meat, has also been associated with a higher risk of certain chronic diseases. This has led public authorities, including the World Health Organization, to call for a reduction in meat consumption. How governments can effectively reduce the health costs of meat consumption remains a challenge as implementing effective policy instruments is complex. This paper examines health-related policy instruments and potential economic mechanisms that could reduce meat consumption. Health-related taxation could be the most effective instrument. Other policy instruments, such as informational and behavioral instruments, along with regulations, could discourage meat consumption depending on the policy design. We also provide evidence on the link between meat consumption and the environment, including climate, biodiversity, water use, and pollution. Promoting healthy behaviors by reducing meat consumption can then have environmental co-benefits and promote broader sustainable development goals. We also discuss the policy-related challenges that need to be addressed to meet environmental co-benefits.

There's Something in What We Eat: An Overview on the Extraction Techniques and Chromatographic Analysis for PFAS Identification in Agri-Food Products

Per- and polyfluorinated alkyl substances (PFASs) are a group of anthropogenic chemicals used in a range of industrial processes and consumer products. Recently, their ubiquitous presence in the environment as well as their toxicological effects in humans have gained relevant attention. Although the occurrence of PFASs is widely investigated in scientific community, the standardization of analytical method for all matrices still remains an important issue. In this review, we discussed extraction and detection methods in depth to evaluate the best procedures of PFAS identification in terms of analytical parameters (e.g., limits of detection (LODs), limits of quantification (LOQs), recoveries). Extraction approaches based on liquid-liquid extraction (LLE), alkaline digestion, and solid phase extraction (SPE), followed by liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-mass spectrometry (GC-MS) analysis are the main analytical methods applied in the literature. The results showed detectable recoveries of PFOA and PFOS in meat, milk, vegetables, eggs products (90.6-101.2% and of 89.2-98.4%), and fish (96-108%). Furthermore, the low LOD and LOQ values obtained for meat (0.00592-0.01907 ng g-1; 0.050 ng g-1), milk (0.003-0.009 ng g-1; 0.010-0.027 ng g-1), fruit (0.002-0.009 ng g-1; 0.006-0.024 ng g-1), and fish (0.00369-0.017.33 ng g-1; 0.05 ng g-1) also confirmed the effectiveness of the recent quick, easy, cheap, effective, rugged, and safe method (QuEChERS) for simple, speedy, and sensitive ultra-trace PFAS analysis.

Social determinants of intrinsic capacity: A systematic review of observational studies

BACKGROUND

The World Health Organization defined healthy ageing as the maintenance of functional ability with ageing. Intrinsic capacity is a measurement of healthy ageing, and can be shaped by social determinants. However, an overall understanding of how multiple social determinants contribute to intrinsic capacity remains unclear. We aim to summarize observational studies investigating the relationships between social determinants and intrinsic capacity among community-dwelling adults.

METHODS

A systematic search was conducted through Medline, Embase, PsycInfo, Web of Science, and CINAHL until August 14, 2023.

RESULTS

After reviewing 813 articles, we included 21 studies from nine countries in Asia, Europe, and America. Seventeen studies used a cross-sectional design and the others were longitudinal studies. Social determinants related to intrinsic capacity can be classified into five domains, containing socioeconomic status (16, 76.2% of studies), lifestyles (14, 66.7%), psychosocial factors (9, 42.9%), material circumstances (4, 19.0%), and healthcare systems (1, 4.8%). Strong evidence supported that better intrinsic capacity was associated with higher education, higher wealth, more physical activities, no smoking, more social engagement, and being married or partnered. The relationships of intrinsic capacity with dietary patterns and alcohol drinking were contradictory across studies. Research on the associations of working status, housing environments, and healthcare accessibility with intrinsic capacity was insufficient to draw conclusions.

CONCLUSION

These findings highlight roles of socioeconomic status, lifestyles, and psychosocial factors in improving intrinsic capacity thus promoting healthy ageing. Future research is needed to investigate causal relationships between social determinants and intrinsic capacity, especially material circumstances and healthcare systems.

The relationship between climate change, globalization and non-communicable diseases in Africa: A systematic review

Climate change and non-communicable diseases (NCDs) are considered the 21st Century's major health and development challenges. Both pose a disproportionate burden on low- and middle-income countries that are unprepared to cope with their synergistic effects. These two challenges pose risks for achieving many of the sustainable development goals (SDGs) and are both impacted by globalization through different pathways. While there are important insights on how climate change and or globalization impact NCDs in the general literature, comprehensive research that explores the influence of climate change and or globalization on NCDs is limited, particularly in the context of Africa. This review documents the pathways through which climate change and or globalization influence NCDs in Africa. We conducted a comprehensive literature search in eight electronic databases-Web of Science, PubMed, Scopus, Global Health Library, Science Direct, Medline, ProQuest, and Google Scholar. A total of 13864 studies were identified. Studies that were identified from more than one of the databases were automatically removed as duplicates (n = 9649). Following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, a total of 27 studies were eventually included in the final review. We found that the impacts of climate change and or globalization on NCDs act through three potential pathways: reduction in food production and nutrition, urbanization and transformation of food systems. Our review contributes to the existing literature by providing insights into the impact of climate change and or globalization on human health. We believe that our findings will help enlighten policy makers working on these pathways to facilitate the development of effective policy and public health interventions to mitigate the effects of climate change and globalization on the rising burden of NCDs and goal 3 of the SDG, in particular.

Diet and risk of low back pain: a Mendelian randomization analysis

PURPOSE

Previous epidemiological and other studies have shown an association between diet and low back pain (LBP). This study aimed to investigate the causal relationship between diet and LBP using a Mendelian randomization (MR) approach.

METHODS

The three main methods in this study were weighted median, MR-Egger, and inverse variance weighting (IVW). We utilized MR-PRESSO to eliminate abnormal SNPs. Additionally, tests for pleiotropy and heterogeneity were conducted. Utilizing IVW and MR-Egger's Cochran's Q test, heterogeneity was evaluated. MR-Egger intercepts were used in pleiotropy tests. A leave-one-out analysis was also used to evaluate the stability of the study's findings.

RESULTS

The frequency of alcohol intake was associated with an increased risk of LBP. Increased processed meat intake, dried fruit intake, cereal intake, and tea intake were causally associated with a decreased risk of LBP (alcohol intake frequency: odds ratio (OR) = 1.28; 95% confidence interval (CI), 1.11-1.47; P = 0.0006; processed meat intake: OR = 0.60, 95%CI 0.39-0.92, P = 0.019; dried fruit intake: OR = 0.43, 95%CI 0.29-0.66, P = 0.00008; cereal intake: OR = 0.62, 95%CI 0.42-0.92, P = 0.018; tea intake: OR = 0.75, 95%CI 0.58-0.97, P = 0.029). Heterogeneity and pleiotropy were also not found in the sensitivity analysis. The leave-one-out analysis also showed more robust results. Other dietary intakes were not causally associated with LBP.

CONCLUSIONS

This two-sample MR study found that frequency of alcohol intake was associated with an increased risk of LBP, and intake of processed meat, dried fruit, cereals, and tea was associated with a decreased risk of LBP. Moreover, no causal relationship was found with LBP in the other 13 diets.

Reducing meat consumption in Central Asia through 3D printing of plant-based protein-enhanced alternatives-a mini review

3D food printing (3DFP) is emerging as a vital innovation in the food industry's pursuit of sustainability. 3DFP has evolved to significantly impact food production, offering the capability to create customized, nutritionally balanced foods. Central Asia has a higher than global average level of meat consumption per capita, which might be influenced by its historical and cultural background of nomadism. This dietary trend might potentially result in negative impacts on both the environment and human health outcomes, as it leads to increased greenhouse gas emissions and increased risk of chronic diseases. Reducing meat consumption holds the potential to address these sustainability and health issues. A possible strategy to reduce meat consumption and promote plant-based foods is 3D Food Printing (3DFP), which can rely on plant-protein sources from the region to create appealing and tasty alternatives for these populations. This review summarizes recent studies on plant protein-rich materials for 3DFP as a substitute to meet the growing global demand for meat as well as the 3DFP printing parameters associated with the different plant-based proteins currently used (e.g., lentils, soybeans, peas, and buckwheat). The findings revealed that buckwheat, a dietary staple in Central Asia, can be a promising choice for 3DFP technology due to its widespread consumption in the region, gluten-free nature, and highly nutritious profile.

Associations between meat type consumption pattern and incident cardiovascular disease: The ATTICA epidemiological cohort study (2002-2022)

BACKGROUND

Meat consumption has shown from detrimental to beneficial effects against cardiovascular disease (CVD) incidence, mainly depending on the type of meat studied (i.e., red/white, processed/unprocessed) and quantity consumed.

OBJECTIVE

To examine the associations between meat type consumption patterns and incident CVD among apparently healthy adults.

DESIGN

ATTICA study was conducted in the greater metropolitan Athens area, Greece, during 2001-2002 studying adults free-of-CVD at baseline. Twenty-year follow-up was performed in n = 1988 participants (n = 718 incident cases). Meat consumption during the follow-up period was categorized as: never/rare meat consumption (i.e., <1 time/week), mostly red meat (i.e., compared to other types of meat or processed meat), mostly white meat, and mostly processed meat products (e.g., bacon, sausage).

RESULTS

Approximately 38% of the participants reported rare or no consumption of any type of meat, 31% consumed mostly red meat, 19% mostly white meat and the remainder 12% mostly processed meat. In multivariate analysis, compared to never/rarely consuming any type of meat, consuming mostly processed meat [HR: 2.89, 95%CI: 1.05, 7.89], but not red meat [HR: 1.22, 95%CI: 0.81, 1.82], was positively associated with incident CVD during 20 years of follow-up, while consuming mostly white meat was inversely associated with incident CVD [HR: 0.35, 95%CI: 0.17, 0.71].

CONCLUSIONS

The findings of this study suggest that the type of meat, irrespective of the frequency of consumption, plays a role in the risk of developing CVD. In clinical practice, emphasis should be placed on avoiding processed meat and replacing it with white unprocessed meat.

The nature of protein intake as a discriminating factor of diet sustainability: a multi-criteria approach

Animal production is responsible for 56-58% of the GHG emissions and limiting meat consumption would strongly contribute to reducing human health risks in Western countries. This study aimed to investigate the nature of protein intake as a discriminating factor for diets' sustainability. Using data from 29,210 French adults involved in the NutriNet-Santé cohort, we identified clusters according to 23 protein sources. A multicriteria (environmental, economic, nutritional and health) sustainability analysis was then conducted on the identified clusters. The economic analysis focused on both food and protein expenditure structures, using a budget coefficient approach. Relative values of clusters compared to the whole sample were calculated. We identified five clusters: milk-based, meat-based, fast food-based, healthy-fish-based, and healthy-plant-based. We found that the healthy-plant-based and healthy-fish-based clusters were the most sustainable, conciliating the compromise between human health (0.25 and 0.53 respectively for the Health Risk Score) and the protection of the environment (- 62% and - 19% respectively for the pReCiPe indicator). Conversely, the highest environmental impacts (+ 33% for the pReCiPe indicator) and the highest health risk (0.95 for the HRS) were observed for the meat-based cluster, which was associated with the lowest nutritional scores (- 61% for the PNNS-GS2 score). The economic analysis showed that the healthy-plant-based cluster was the one with the highest food budget coefficient (+ 46%), followed by the healthy-fish-based cluster (+ 8%), partly explained by a strong share of organic food in the diet. However, the meat-based cluster spent more of their food budget on their protein intake (+ 13%), while the healthy-plant-based cluster exhibited the lowest expenditure for this intake (- 41%). Our results demonstrate that the nature of protein intake is a discriminating factor in diet sustainability. Also, reducing animal protein consumption would generate co-benefits beyond environmental impacts, by being favorable for health, while reducing the monetary cost associated with protein intake.

Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties

Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we aimed to identify the most suitable polysaccharide and concentration for plant-based patties. Plant-based patties were manufactured by blending different concentrations (0%, 1%, and 2%) of six polysaccharides with other ingredients, and the quality characteristics and sensory properties were evaluated. The L* values of plant-based patties reduced during the cooking process resembled the color change of beef patty (BP). In particular, a 2% κ-carrageenan-added patty (Car-2) exhibited the lowest L* value among the plant-based patties, measured at 44.05 (p < 0.05). Texture parameters exhibited high values by adding 2% κ-carrageenan and locust bean gum, which was close to BP. In the sensory evaluation, Car-2 showed higher scores for sensory preferences than other plant-based patties. Based on our data, incorporating 2% κ-carrageenan could offer a feasible way of crafting plant-based meat analogs due to its potential to enhance texture and flavor. Further studies are required to evaluate the suitability of polysaccharides in various types of plant-based meat analogs.

Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion

BACKGROUND

The partial or total substitution of animal fat by a gelled emulsion elaborated with cocoa bean shell and walnut oil in beef burgers was assessed in terms of the stability of the bioactive compounds (polyphenolic and methylxanthines compounds, and fatty acid profile), bioaccessibility, colon-available indices (CAIs), and lipid oxidation after in vitro gastrointestinal digestion (GID).

RESULTS

No free polyphenolic compounds were detected in the soluble fraction after the GID of reformulated beef burgers. Reductions were obtained in the bound fraction with respect to the undigested sample from 47.57 to 53.12% for protocatechuic acid, from 60.26 to 78.01% for catechin, and from 38.37 to 60.95% for epicatechin. The methylxanthine content decreased significantly after GID. The theobromine content fell by between 48.41 and 68.61% and the caffeine content was reduced by between 96.47 and 97.95%. The fatty acid profile of undigested samples was very similar to that of digested samples. In the control burger the predominant fatty acids were oleic acid (453.27 mg g-1 ) and palmitic acid (242.20 mg g-1 ), whereas in reformulated burgers a high content of linoleic acid (304.58 and 413.35 mg g-1 ) and α-linolenic acid (52.44 and 82.35 mg g-1 ) was found. As expected, both undigested and digested reformulated samples presented a higher degree of oxidation than the control sample.

CONCLUSIONS

The reformulated beef burgers with cocoa bean shells flour and walnut oil were a good source of bioactive compounds, which were stable after in vitro gastrointestinal digestion. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites

Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives. By exploring these innovative approaches, we can gain a better understanding of the potential for improving the nutritional value of meat products, while also meeting the demands of consumers who are increasingly concerned about their health and well-being.

Meat Consumption and Availability for Its Reduction by Health and Environmental Concerns: A Pilot Study

(1) Background: Excessive meat consumption has raised multiple health and environmental concerns; however, there are no data on the population's willingness to reduce its intake for these reasons. The current study aims to assess the frequency of meat intake and readiness to limit consumption due to concern about the impact on health and the environment in residents of the Lisbon metropolitan region. (2) Methods: This analytical cross-sectional observational study was carried out in 197 residents in the metropolitan region of Lisbon. The participants were divided into two groups by age (GI: 20-29 years; GII: 40-64 years). Meat consumption and willingness to reduce it were assessed through a questionnaire. (3) Results: Most participants (67%) reported not having knowledge about the ecological footprint of meat. Being a less frequent meat consumer (<1 time per day) is associated with a willingness 3.6 times higher (p < 0.001) to reduce meat consumption due to sensitivity to the impact on health and 4.0 times higher (p < 0.001) due to environmental reasons. (4) Conclusions: Lower meat consumption frequency was associated with reductions in this consumption for environmental and health reasons.

Meat in the Diet: Differentiating the Benefits and Risks of Different Types of Meat

The present Special Issue features three broad areas related to meat: meat and human health, the effects of animals' diets on the nutritional characteristics of meat, and consumers' attitudes about buying and consuming cell-based meat [...].

Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

Rice, tiger nut and carob are Mediterranean products suitable for developing new foods, such as fermented beverages, due to their nutritional properties. These crops have a high carbohydrate content, are gluten and lactose-free and have a low allergenicity index. The development of fermented beverages from these crops can contribute to the Sustainable Development Goals by promoting human health and sustainable production and consumption. A narrative review of the nutritional value and potential functional activity of fermented beverages made from these crops was carried out. This literature review of existing studies on fermented and non-fermented beverages highlights their composition, production methodology, and health benefits. Fermented beverages made from these crops are high in fiber, essential fatty acids, vitamins (group B), and minerals. Fermentation increases the bioaccessibility of these nutrients while decreasing possible anti-nutritional factors. These fermented beverages offer several health benefits due to their antioxidant effects, modulating the intestinal microbiota and reducing the incidence of chronic degenerative diseases such as metabolic syndrome. Therefore, fermented rice, tiger nut and carob beverages can improve the Spanish diet by offering improved nutritional value and beneficial health effects. Additionally, these local crops promote sustainability, making them an appropriate choice for developing new fermented beverages.

Antioxidant Properties of Cranberry Leaves and Walnut Meal and Their Effect on Nutritional Quality and Oxidative Stability of Broiler Breast Meat

Dietary sources of bioactive compounds in animal diets, are the natural way to produce animal food products with improved nutritional quality. The present study aimed to test the hypothesis of a synergistic effect of bioactive compounds of cranberry leaf powder and walnut meal on the nutritional quality and antioxidant compounds of broiler meat. An experiment was conducted on 160 COBB 500 broiler chickens, housed in an experimental hall with permanent wood shave litter in boxes of 3 m². The six dietary treatments were based on corn and soybean meal; three experimental groups were fed diets supplemented with cranberry leaves (CLs) with three inclusion rates (0% in the control group and CL 1% and CL 2%); two experimental groups were fed diets supplemented with walnut meal (WM) with two inclusion rates (0% and WM 6%); and two groups were fed diets with a combination of the selected supplements (CL 1% WM 6% and CL 2% WM 6%). The results show that the experimental groups registered higher concentrations of copper and iron compared with the control group. An antagonist effect was noticed on lipophilic compounds, and the lutein and zeaxanthin concentrations presented a dose-dependent increasing effect under CL influence, while vitamin E concentrations decreased in the same manner. The dietary WM positively influenced vitamin E deposits on breast tissue. The dietary supplements did not produce any effect on the primary oxidation products, but the secondary products were influenced, and the maximum effect on the TBARS values were recorded for the dietary combination of CL 1% and WM 6%.

The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae

It is more effective to maintain good health than to regain it after losing it. This work focuses on the biochemical defense mechanisms against free radicals and their role in building and maintaining antioxidant shields, aiming to show how to balance, as much as possible, the situations in which we are exposed to free radicals. To achieve this aim, foods, fruits, and marine algae with a high antioxidant content should constitute the basis of nutritional elements, since natural products are known to have significantly greater assimilation efficiency. This review also gives the perspective in which the use of antioxidants can extend the life of food products, by protecting them from damage caused by oxidation as well as their use as food additives.

Pearls before Swine: Plant-Derived Wastes to Produce Low-Cholesterol Meat from Farmed Pigs-A Bibliometric Analysis Combined to Meta-Analytic Studies

Due to environmental and human factors, there is a growing amount of agri-food waste worldwide. The European Commission is incentivizing a zero-waste policy by 2025, pushing to find a "second life" for at least the avoidable ones. In this review, after summarizing the nutritional values of pork and the importance of its inclusion in human diet, a phylogenetic analysis was conducted to investigate potential differences in the structure and activity of HMGCR, which is a key enzyme in cholesterol metabolism. In addition, a bibliometric analysis combined with visual and meta-analytical studies on 1047 scientific articles was conducted to understand whether the inclusion of agro-food waste could affect the growth performance of pigs and reduce cholesterol levels in pork. Although some critical issues were highlighted, the overall data suggest a modern and positive interest in the reuse of agri-food waste as swine feed. However, although interesting and promising results have been reported in several experimental trials, further investigation is needed, since animal health and meat quality are often given marginal consideration.

Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes

Background

Every year, the food business produces a sizeable amount of waste, including the portions of fruits and vegetables that are inedible, and those that have reached a stage where they are no longer suitable for human consumption. These by-products comprise of components such as natural antioxidants (polyphenols, carotenoid etc.), dietary fiber, and other trace elements, which can provide functionality to food. Due to changing lifestyles, there is an increased demand for ready-to-eat products like sausages, salami, and meat patties. In this line, meat products like buffalo meat sausages and patties are also gaining the interest of consumers because of their rich taste. Meat, however, has a high percentage of fat and is totally deprived of dietary fiber, which poses severe health problems like cardiovascular (CV) and gastrointestinal diseases. The health-conscious consumer is becoming increasingly aware of the importance of balancing flavor and nutrition. Therefore, to overcome this problem, several fruit and vegetable wastes from their respective industries can be successfully incorporated into meat products that provide dietary fiber and play the role of natural antioxidants; this will slow down lipid oxidation and increase the shelf-life of meat products.

Methodology

Extensive literature searches have been performed using various scientific search engines. We collected relevant and informative data from subject-specific and recent literature on sustainable food processing of wasted food products. We also looked into the various applications of waste fruit and vegetable products, including cereals, when they are incorporated into meat and meat products. All relevant searches meeting the criteria were included in this review, and exclusion criteria were also set.

Results

The pomace and peels of fruits like grapes, pomegranates, cauliflower, sweet lime, and other citrus are some of the most commonly used fruit and vegetable by-products. These vegetable by-products help inhibit oxidation (of both lipids and proteins) and the growth of pathogenic and spoilage bacteria, all without altering the consumer's acceptability of the product on a sensory level. When included in meat products, these by-products have the potential to improve the overall product quality and lengthen its shelf-life under certain circumstances.

Conclusion

Cost-effective and easily accessible by-products from the fruit and vegetable processing industries can be used in meat products to enhance their quality features (physicochemical, microbial, sensory, and textural aspects) and health benefits. Additionally, this will provides environmental food sustainability by lowering waste disposal and improving the food's functional efficacy.

Geographic Variations in Dietary Patterns and Their Associations with Overweight/Obesity and Hypertension in China: Findings from China Nutrition and Health Surveillance (2015-2017)

Regional dietetic cultures were indicated in China, but how dietary patterns geographically varied across China is unknown. Few studies systematically investigated the association of dietary patterns with overweight/obesity and hypertension and the potential mechanism with a national sample. This study included 34,040 adults aged 45 years and older from China Nutrition and Health Surveillance (2015−2017), who had complete outcome data, reliable intakes of calorie and cooking oils, unchanged diet habits, and without diagnosed cancer or cardiovascular disease. Outcomes were overweight/obesity and hypertension. By using the Gaussian finite mixture models, four dietary patterns were identified—common rice-based dietary pattern (CRB), prudent diversified dietary pattern (PD), northern wheat-based dietary pattern (NWB), and southern rice-based dietary pattern (SRB). Geographic variations in dietary patterns were depicted by age−sex standardized proportions of each pattern across 31 provinces in China. We assessed the association of these dietary patterns with outcomes and calculated the proportion mediated (PM) by overweight/obesity in the association of the dietary patterns with hypertension. Evident geographic disparities in dietary patterns across 31 provinces were observed. With CRB as reference group and covariates adjusted, the NWB had higher odds of being overweight/obese (odds ratio (OR) = 1.44, 95% confidence interval (CI): 1.36−1.52, p < 0.001) and hypertension (OR = 1.07, 95%CI: 1.01−1.14, p < 0.001, PM = 43.2%), while the SRB and the PD had lower odds of being overweight/obese (ORs = 0.84 and 0.92, 95%CIs: 0.79−0.89 and 0.85−0.99, p < 0.001 for both) and hypertension (ORs = 0.93 and 0.87, 95%CIs: 0.87−0.98 and 0.80−0.94, p = 0.038 for SRB and p < 0.001 for PD, PMs = 27.8% and 9.9%). The highest risk of overweight/obesity in the NWB presented in relatively higher carbohydrate intake (about 60% of energy) and relatively low fat intake (about 20% of energy). The different trends in the association of protein intake with overweight/obesity among dietary patterns were related to differences in animal food sources. In conclusion, the geographic distribution disparities of dietary patterns illustrate the existence of external environment factors and underscore the need for geographic-targeted dietary actions. Optimization of the overall dietary pattern is the key to the management of overweight/obesity and hypertension in China, with the emphasis on reducing low-quality carbohydrate intake, particularly for people with the typical northern diet, and selection of animal foods, particularly for people with the typical southern diet.